Vegetable Risotto
In a medium saucepan, heat vegetable stock over medium heat. Once simmering, reduce heat to low to keep warm.
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Ingredients
- 3 ½ - 4 Cups Vegetable Stock
- 2 tbsp Oil
- 1 bundle Baby Brocolli
- 1 Red Capsicum
- 2 Shallots
- 1 C Arborio Rice
- ¼ C Parmesan Cheese, plus more for serving
- Salt
- Pepper
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